frozen foods - my frnds seminar ppts

1. Packaging of frozen foods

2. FREEZING
Freezing (-18°C)
• slows growth and activity of microorganisms
•retards chemical reactions and
•prevent the action of enzymes.
•immobilizes most of the moisture present
• increases the concentration of solutes
• reduces available water.
Whilst the numbers of viable organisms are
slightly reduced by freezing, it does not completely
sterilize the food.

3. STAGES IN FREEZING
The freezing process has three major stages:
 Cooling
 Formation of ice crystals (-1to-2°C)
 cooling down to the storage temperature.

4. COMMERCIAL FREEZING
METHODS
 Blast freezing
 Plate freezing
 Immersion or liquid contact freezing

5. FROZEN FOOD PACKAGE

6. PROPERTIES OF A GOOD
FROZEN FOOD PACKAGE
 Withstand low and high temperatures
Non-toxic
Not impart odours or flavours to the food
 Barrier to the transmission of water vapour
Water resistant
 Ease of handling in filling and closing equipment
 Easy printing
 Tamper-resistant
 Must not fall apart when it becomes damp on
thawing

7. PROTECTION OFFERED BY THE PACKAGE
The packaging must provide protection against the
following:
Dehydration
Oxidation
Light
Flavour and odour loss
Physical damage

8. TYPES OF PACKAGE

9. CARTONS
 Cartons made from paperboard, coated with wax or
polyethylene, coated paper overwraps are common.
 The coating gives the board water-resistant
characteristics which are useful for wet products.
 The carton itself gives physical protection
 Protection against moisture and oxygen transfer is
provided by a barrier overwrap or a sealed inner
pouch or liner.

10. DIRECT FILM WRAPS AND
BAGS
 Film materials vary from unsupported
polyethylene and polypropylene films to laminates
of polyethylene, polypropylene or polyester.
 Coating the films with polyvinylidene chloride
copolymers may further increase the barrier
properties.

11. BOIL-IN-BAG PACKS
 The products are packaged in bags in which they
are intended to be cooked before opening and in
addition they usually have an outer carton.
 Foods which produce a strong odour during
cooking (e.g. kippers) can be cooked very
conveniently in boil-in-bag packages.
 Examples of various materials which can be used
for boil-in-bag products are high density
polyethylene and polypropylene.

12. OVERWRAPPED TRAYS
 Moulded pulp trays are still in use for the
packaging of small cuts of meat, poultry, etc., but
expanded polystyrene trays which look whiter and
cleaner are a more attractive alternative.
 Aluminium foil, pressed into a tray form, is also
used, particularly for pre-cooked fruit and meat
pies.
 Trays may be internally coated for protection.

13. PACKAGING MATERIALS FOR
DIFFERENT PRODUCTS
1. FROZEN POULTRY:
Materials used include vacuum grades of PVdC
copolymer film, a range of laminates, deep
freezing grades of polyethylene and other deep
freeze films.
2. FROZEN FISH:
For packaging raw, filleted, fish portions,
polyethylene films are often used either in the
form of pre-made bags or for wrapping on form-
fill-seal machines.
A PVdC copolymer system is also used in
vacuum-packaging some fish such as whole
frozen salmon.

14. 3. FROZEN FISH PRODUCTS:
 12 μm polyester film for items such as fish cakes, in
pillow pack style on horizontal form-fill-seal machines.
The film is laminated with 50 μm polyethylene, which
gives an excellent printed effect.
4. FROZEN FRUITS AND VEGETABLES:
Plastic films, such as deep freeze grades of
polyethylene, made into pillow packs on vertical form-
fill-seal machines.
 Some soft fruits, such as raspberries, are packaged
in lidded plastic containers

15. 5.FROZEN EGG AND EGG PRODUCTS:
Frozen egg and egg products - in large containers of
10-15 kg capacity,
Cans, cartons and plastic bags.
 Drums with plastic bags are used for bulk
shipments.
6.FROZEN DESSERTS:
Cartons
Thermoformed high-impact polystyrene (HIPS)
containers often with printed board inserts.

16. 7.ICE CREAMS:
Plastics containers are the main packs.
 There is also a growing demand for paperboard
cartons
 The printed carton blanks are polyethylene-coated
inside, freeze-varnished on the outside and have hood
cover closures to give the reclosable feature essential
in this type of pack.

17. 8.Cook-freeze products
 Packaging materials must withstand low and
high temperatures
 Protect the combinations of foods contained in
the pack.
 Aluminium trays as well as ovenable cartons and
plastics are commonly used

18. IFST Guidelines for frozen food
packs
 Include a moisture vapour barrier to prevent
dehydration and weight loss
 Carry storage instructions
 Include production date, process details, etc. for
easy identification at a later date when repacking
occurs
 Include 'use before' dates on consumer packs

19. REFERENCE...
 A Handbook of Food Packaging - Frank A. Paine ,
Heather Y. Paine
 Food Packaging ,Principles and Practice -
Gordon L.Robertson

20. THANK YOU!!!!